HOMEMADE FIG, PEAR, & GOAT CHEESE PIZZA

I can hardly call this a recipe because putting together a homemade pizza is so quick and easy (plus no measurements required!).  Hunter would maybe eat pizza everyday if he could and since cooking can be a task some nights, I've had to come up with some healthy alternatives to one of our favorite foods.

 This night in particular, I cheated with the crust and bought a ready to embellish gluten free one from the store.  You could buy whatever crust for this or make your own if you're feeling realllll ambitious.  I lightly brushed the crust with olive oil.  Next I added arugula, just barely covering the crust.  Then I added the pears and figs (I use about 3/4 of a pear and maybe 5 figs cut in half for this one).  I then added some finely chopped onions. Lightly sprinkle the goat cheese on top (or heavily if you're not on a "diet" like me, because goat cheese is amazing!).  Finally, I seasoned with black pepper and rosemary.  Bake on 425 for about 10 minutes (or follow directions on the crust if using a pre-made one). 

And enjoy! xx

OUR FAVORITE CARROT CAKE

I've made this carrot cake a few times, we're kind of in love.  It's Hunter's favorite and each time he says "this is the best one you've made". ha.  So I made it yet again for him for Valentine's day this year.  We are not big holiday people, we just enjoy relaxing rather than fighting a crowd and waiting in line. So on Vday he made the most amazing portobello burgers and then we enjoyed our dessert and watched TV.  It was honestly perfect!

Now go make this -

INGREDIENTS:
4 eggs 

1 1/4 cup vegetable oil 

2 cups white sugar

2 teaspoons vanilla extract

2 cups all purpose white flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon of salt

2 teaspoon cinnamon (if you're a cinnamon nut like us, add more)

3 cups grated carrots (I think I did just under 3 cups)

THEN...

I added pecans, raisins, dried cranberries, and unsweetened coconut.  This is completely optional but I promise you won't regret throwing these extras in. 

Beat your eggs, oil, sugar, and vanilla in a large mixing bowl until smooth.  Add in the flour, baking soda, baking powder, salt, and cinnamon. Pour into a greased pan.  Cook at 350 degrees for 40-50 minutes. 

CREAM CHEESE FROSTING:

1/2 cup butter, softened (not melted!)

8 oz cream cheese, softened (not melted!)

4 cups of confectionary sugar

1 teaspoon of vanilla

Enjoy! xo

LIGHTER CINNAMON WALNUT BANANA BREAD

Another experiment in the kitchen gone good.  Hunter loves banana bread, so when I found this recipe below, I knew I had to try it with my own spin.  It was perfect and delicious.  

Here's what you will need: 

• 2 cups flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 bananas, mashed
• 1½ tablespoons honey
• 5 tablespoons butter
• 2 eggs
• 1 teaspoon vanilla
• ½ cup walnuts, chopped
• ⅓ cup vanilla greek yogurt
• 
  
• Glaze:
• ½ cup powdered sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1-2 teaspoons cinnamon (I added a lot because I love it, but you can tone it down with a bit less)

1. Preheat oven to 350. Line a 8.5 x 4.5 inch bread pan with foil and spray lightly with cooking spray. 
2. In medium bowl combine the flour, baking soda, cinnamon, and salt and set aside. In another larger bowl cream together sugar and butter until creamy. Add mashed bananas and stir to combine. Mix in eggs, honey , vanilla, and greek yogurt. Add in the dry ingredients. Stir in Walnuts. Pour batter into prepared pan and bake 35-40 minutes or until an inserted knife or toothpick comes out clean. Let cool. 
3. Mix together powdered sugar, milk, more cinnamon, and vanilla extract. Drizzle glaze over cooled loaf and top with extra crushed walnuts. 

adapted from this maple version here

LEMON PEPPER ZUCCHINI SALAD

I eat a salad almost every night for or with my dinner.  I came across another zucchini salad recipe and thought I would try my own take on it.  It's kind of nice to switch it up sometimes, while still keeping with healthy vegetables.  Plus this is vegan and gluten free!  

2 zucchinis 

cherry tomatos (cut in half, used almost the whole crate)

pumpkin seeds (1/4 cup)

sliced almonds (1/4 cup)

fresh basil 

artichoke hearts (small jar)

for the "dressing" I squeezed half a lemon, half a lime, a little olive oil, and sprinkled with garlic and pepper.  

(I added some sea salt and feta cheese to Hunters) 

 It was delicious!  The two zucchinis made about 4-5 servings, so alter it as you please.